For the biscuit: Preheat the oven to 200'C.
Whisk the egg whites with the sugar. Add the yolks and the sieved flour and mix well.
Spread this pastry batter in to the base of a baking dish and bake in the oven for about 10 minutes or until the biscuits turn a golden brown colour.
For the cream: whisk the egg yolks with the sugar until the mixture turns white and fluffy.
Add the chestnut cream and mix well.
Whip the cream. Gently fold in the mascarpone.
Add the chestnut mixture to the mascarpone cream and mix gently.
To assemble the dessert: brew the coffee and add the amaretto.
Pour the amaretto coffee over the biscuit. Allow it to soak in and then add a layer of the chestnut-mascarpone cream. Sprinkle some cocoa over the top and then create a second later of chestnut mascarpone, again sprinkling cocoa over the top.
Move the dish to the fridge and allow to set for at least one hour.
«To prepare individual tiramisu: use a pastry cutter to cut the biscuit in to portions. Place them into glasses or round dishes and then layer the chestnut mascarpone and cocoa over the top.»